Abstract: In order to raise the added value of Ganoderma lucidum and Pyracantha crenulata,Pyracantha crenulata fruit and Ganoderma lucidum as raw material,citric acid and xylitol as flavoring agents,β-cyclodextrin as a masking agent,CMC-Na as a stabilizer. Based on single factor experiments,Box-Behnken experimental design combined with response surface methodology( RSM) were employed,through the analysis of three sensory indexes of color,aroma and taste,the optimum formula of the beverage was determined.The best formula was that the addition amounts of Ganoderma lucidum leach liquor and Pyracantha crenulata raw juice were 25,75 m L / L,the contents of citric acid,xylitol,β-cyclodextrin,CMC-Na were 0.55,50.00,6.00,4.17 g / L respectively. A compound health beverage with goood sensory evaluation index,qualified quality was acquired.